Citrus Chicken Fajitas + Weekly Menu

One day this past week I lost it. I got sick of Mr. Prevention blowing off the clean-up duty after dinner…more than any other night, that is. Per the usual, he loaded HIS one dish and glass in the dish washer, leaving all other dishes behind, returning his tush to his Lay-Z Boy to flip through the channels. If looks could kill…

“Would it KILL you to load the dishes required to MAKE our dinner along with your own?” I demanded.

“I didn’t know if you were done with them…” he said, knowing his answer was LAME.

We fight about dishes all the time. It’s as though I get punished for preparing a nice meal most nights. Not only do I meal plan, shop, and prepare the meals…but I get stuck with 98% of the clean up, too. Please tell me this doesn’t go on in other households!

This particular night, Mr. Prevention asked what was for dinner and when I repeated his all-time favorite Mexican meal of “chicken fajitas” I received a very snide, “Did you do anything WEIRD to them?”. The nerve, I tell you.

 Yesterday, Mr. Prevention and I were driving home from brunch. We saw an elderly couple pushing a lawn mower…together. It was quite possibly the cutest thing ever. Ironically, Mr. Prevention shared my sentiment and even wanted to snap a photo of the adorable dual effort. Of course, I had to seize the opportunity.

“Don’t you see how much they HELP one another? I bet he helps clean-up the dishes after they’re through eating, too…” I said.

Of course that didn’t win any brownie points. These fajitas, however? Big brownie points.

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Citrus Chicken Fajitas adapted from Taste of Home

6 Tbsp lemon juice
1/4 cup lime juice
1/4 cup fresh cilantro, minced
1 Tbsp olive oil
1 tsp sugar
1 tsp garlic powder
1 tsp ground cumin
1 lb boneless, skinless chicken breasts, cut into strips
1 green bell pepper, julienned
1 sweet red bell pepper, julienned
1 yellow bell peppers, julienned
1 large onion, halved and thinly sliced
10 (6-inch) corn tortillas, warmed

Directions:

In a small bowl, combine the first seven ingredients. Divide marinade equally between two large resealable plastic bags; add the chicken to one bag. Add peppers and onion to remaining bag. Seal bags and turn to coat; refrigerate for several hours or overnight.

Drain chicken and vegetables; discard marinade. In a large nonstick skillet coated with cooking spray, cook and stir chicken over medium heat for 3 minutes. Add vegetables; cook 6-8 minutes longer or until vegetables are crisp-tender.

Serve chicken, peppers, and onion on tortillas and top with desired toppings (cilantro, queso fresco, salsa, avocado, etc.)

Yield: 5 servings (2 fajitas each)

Nutrition Information (per serving): 273 calories; 5.2 g. fat; 44 mg. cholesterol; 45 mg. sodium; 32.8 g. carbohydrate; 4.8 g. fiber; 23.6 g. protein; 5.0 g. sugar

Result: I upped the spices and let the citrus marinade to the work. These were fresh flavors that didn’t need much in the way of topping. I did add some fresh avocado and cilantro, along with a bit of avocado. They were perfect, lighter fare and definitely healthy. Gluten-free, too! When the weather is nicer, I’ll be throwing meals like this on the grill. Enjoy!

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Weekly Menu: April 14th – April 17th

• Sunday: Jamaican Jerk Chicken with Mango Salsa with artichokes
• Monday: Pesto with Grilled Shrimp Skewers
• Tuesday: Buffalo Chicken Salad
• Wednesday: early hockey game = leftovers
• Thursday: Bacon, Eggs, and Asparagus Salad

Hockey today! I haven’t played in 2 weeks! 😀

Be well,